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İnegöl meatballs

İnegöl meatballs
Course Main course
Region or state Balkans
Main ingredients Meat (lamb or beef), breadcrumbs, onion
16x16px Cookbook:İnegöl meatballs  16x16px İnegöl meatballs

İnegöl köfte, is grilled meatballs (köfte) specific to İnegöl, Bursa. It was created by Mustafa Efendi, a Turkish immigrant who came from Bulgaria[citation needed] to İnegöl in the late 19th century. Kneaded in round shape, the meatballs are cooked on a grill. Fame of the İnegöl meatballs has spread throughout Turkey. Production of the İnegöl meatballs started in the 1930s and quickly spread all over the country. The most important feature of the Inegol Meatballs is that no seasoning is used. Each meatball is between 12 and 15 grams and is round. Some places make it flat as well. İnegöl meatballs consist of veal, lamb, salt, sodium-bicarbonate and onion mixture in specific proportions. Prepared meatballs are refrigerated for 2–3 hours and they are ready to be cooked.

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